Tuscan Vegetable soup
  • Cooking Time: 25 minutes
  • Servings: 3-4
  • Preparation Time: 5 minutes
  • 1/4 cup olive oil
  • 1 medium onion (peeled and thinly sliced)
  • 2 tablespoon chopped fresh celery leaves (and/or flat-leaf parsley or basil leaves)
  • 4 large leaves of Swiss chard, lacinato kale, Savoy cabbage, or any other dark, leafy green, (ribs removed and discarded and leaves roughly chopped)
  • 1/4 cup red wine
  • 1 1/2 cups tomato puree (passata di pomodoro)
  • 4 cups water
  • Fine sea salt, to taste (we use about 3 teaspoons)
  • Freshly ground black pepper (to taste)
  • 3 to 4 slices of stale country bread, (toasted and each rubbed with the cut end of 1 clove of raw garlic that has been peeled and sliced in half, 1 slice of bread per serving. If you don't have stale bread, you can just toast fresh bread).
  • Optional: freshly grated aged Pecorino Toscano or Pecorino Romano cheese, for serving (you can omit this to make the recipe vegan)
  1. 1,In a large Dutch oven or stockpot, heat the olive oil over medium heat.
  2. 2.Add the sliced onion and saute until softened and lightly golden, about 5 to 8 minutes.
  3. 3.Add the chopped celery leaves (and/or herbs) and chopped leafy green (see above for suggestions).
  4. 4.Saute until the greens are wilted, about 2 minutes.
  5. 5.Add the wine and cook until the alcohol smell has dissipated, about 1 minute.
  6. 6.Add the tomato puree and water.
  7. 7.Season to taste with salt and pepper.
  8. 8.Bring to a simmer, then cover and simmer over low heat for 15 to 20 minutes.
  9. 9.Toast the stale (or fresh) bread slices.
  10. 10.Rub each toasted slice of bread with a clove of raw garlic, cut in half, before placing one slice in the bottom of each bowl.
  11. 11.Ladle the soup over the toasted bread, let sit for 1 to 2 minutes to allow the bread to soften, then top each serving of soup with a generous grating of Pecorino (if desired) and serve.
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